CC Advanced Techniques & Methods 2 — Questions and Answers
Question 1: Which technique involves cooking food in a vacuum-sealed bag submerged in a precisely temperature-controlled water bath?
- Sous vide (Correct answer)
- Confit
- Poaching
- Braising
Correct answer: Sous vide
Sous vide uses vacuum-sealed bags in a temperature-controlled water bath to cook food evenly and retain moisture.
Question 2: When making a classic French mother sauce, what is the ratio of fat to flour used to create a roux?
- 1:1 by weight (Correct answer)
- 2:1 fat to flour
- 1:2 fat to flour
- 3:1 fat to flour
Correct answer: 1:1 by weight
A standard roux uses equal parts fat and flour by weight to create proper thickening power.
Question 3: The Maillard reaction, which creates browning and complex flavors in cooked meat, occurs at approximately what temperature?
- 212°F (100°C)
- 280°F (138°C) (Correct answer)
- 300°F (149°C)
- 250°F (121°C)
Correct answer: 280°F (138°C)
The Maillard reaction begins at around 280–330°F (138–165°C), requiring higher heat than boiling water can provide.
Question 4: Which classical knife cut produces uniform cubes measuring 1/4 inch on each side?
- Brunoise (Correct answer)
- Small dice
- Julienne
- Chiffonade
Correct answer: Brunoise
Brunoise produces 1/4-inch uniform cubes, typically achieved by first cutting julienne strips then cross-cutting them.
Question 5: In the process of emulsification, what role does lecithin play in making mayonnaise?
- It acts as a thickener
- It acts as an emulsifier binding oil and water (Correct answer)
- It provides acidity
- It acts as a stabilizer for temperature
Correct answer: It acts as an emulsifier binding oil and water
Lecithin in egg yolks acts as an emulsifier, with one end attracted to oil and the other to water, binding the two together.
Question 6: What is the primary purpose of blanching vegetables before freezing?
- To enhance color permanently
- To inactivate enzymes that cause deterioration (Correct answer)
- To reduce water content
- To add flavor
Correct answer: To inactivate enzymes that cause deterioration
Blanching deactivates enzymes responsible for off-flavors, color loss, and texture degradation during frozen storage.
Question 7: A chef wants to achieve a perfectly smooth purée without any fibers or seeds. Which tool is most appropriate?
- Food mill (moulin)
- Immersion blender
- Ricer
- Tamis/drum sieve (Correct answer)
Correct answer: Tamis/drum sieve
A tamis (drum sieve) forces cooked food through a fine mesh, removing all fibers and seeds for the smoothest possible purée.
CC Advanced Techniques & Methods 2
Which technique involves cooking food in a vacuum-sealed bag submerged in a precisely temperature-controlled water bath?